Crock Pot Beef Bourguignon

Who doesn't love the crock pot?  As they say, "Set it, and forget it!"  Well not this one.  About an hour into cooking this one pot meal and your whole house will be filled with the aroma of this glorious beef stew look alike, making it next to impossible to forget what you'll be eating for dinner that night.  Best of all, this recipe only takes 5 minutes to prep, yet it will taste like you slaved in the kitchen for hours.  Perfect for a cold winter day served with egg noodles or a loaf of crusty french bread to soak up all the yummy goodness.

Crock Pot Beef Bourguignon

Ingredients

• 1 can (10 3/4 oz.) condensed Cream of Mushroom soup


• ½ cup dry red wine


• 1 package (1.25 oz.) Beefy Onion Soup Mix


• ½ tsp dried thyme


• 1.5 lbs. lean beef chuck, cut in chunks


• 2 cups baby carrots


• 8 oz. sliced mushrooms (any kind)


• Pepper to taste


• Egg noodles (optional)

Instructions

1. Combine the cream of mushroom soup, red wine, soup mix, and dried thyme in a 3 qt. slow cooker and stir until blended.


2. Add the beef, baby carrots, and sliced mushrooms to the pot and stir until coated.


3. Cover and cook on high for 4 hours or low 8-10 hours. 


4. Season with fresh ground pepper and a sprinkling of thyme. 


5. Serve alone with a crusty loaf of french bread or with egg noodles.

Something to try:  Next time I make this recipe I’d like to try adding halved small potatoes and a small bag of frozen peas for even more of a beef stew feel.

Serves 4

*Recipe courtesy of one of the many yummy food blogs I follow, Tasty Kitchen.